Slow Cooker Chicken Stew

By tschnet1

Ingredients

• 2 cups celery, chopped
• 2 cups carrots, chopped
• 8 ounces fresh whole mushrooms, washed and halved
• 2 1/2 pounds boneless skinless chicken breasts or thighs
• 1 tsp salt
• 1 cup onion, chopped
• 1/4 tsp garlic powder
• 3 tbsp tomato paste
• 3 cups chicken stock
• 1/2 cup water
• 3/4 tsp pepper
• 1 cup corn
• bacon crumbles, optional

Preparation

Step 1

Arrange celery, carrots, mushrooms, corn and onion in the bottom of a 5-quart slow cooker. Place chicken on top of veggies.

Season generously with salt and pepper and garlic powder.

In a small bowl, combine the tomato paste and chicken stock. Mix together thoroughly.

Pour stock mixture and water into the slow cooker, then cover and cook on low for 8-10 hours (or on high for 4-5).

Once finished, transfer soup to serving bowl and add bacon, optional, and serve hot.